Feed

Recipes

Espresso Almond Shortbread

Gluten_Free_Espresso_Almond_Shortbread
Gluten Free Espresso Almond Shortbread
photo by recipe author

 

Servings: Makes 24 cookies
Preparation Time: 1 hour

Gluten Free Espresso Almond Shortbread:

Optional Chocolate Icing:

Gluten Free Espresso Almond Shortbread:

Cream the butter with the sugar in a mixer. Add the coffee, salt, and almond extract and mix to combine. Add the almonds and chocolate chips and combine, scraping down the sides of the bowl as necessary. Add the coconut flour and the Einkorn flour ½ cup at a time, mixing between additions. The dough will be very stiff.

Remove from bowl and roll the dough into a log shape. Wrap in parchment paper and place in freezer for 30 minutes before slicing into ¼ inch rounds. Place on papered or greased baking sheets and flatten cookies slightly with your hand. Bake at 350 ° F for 14 minutes. Remove to rack to cool.

Optional Chocolate Icing:

Melt chocolate chips and coconut oil in a double boiler. Dip cookies in the melted chocolate or drizzle chocolate over the tops.

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Peppermint Coco-Mocha

Peppermint_Coco_Mocha
Peppermint Coco-Mocha
photo by recipe author

 

Servings: 2
Preparation Time: 10 minutes

Using an immersion blender or a countertop blender, blend all ingredients together until frothy. Top with crushed peppermint pieces, if desired.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Dairy Free Creamy Curry Mahi Mahi

Dairy_Free_Creamy_Curry_Mahi_Mahi
Dairy Free Creamy Curry Mahi Mahi
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Rice:

  • 2 cups black rice, cooked

Dairy Free Creamy Curry Sauce:

  • 1 cup coconut milk*
  • 1 teaspoon fish sauce
  • 1 lime, juice and zest
  • 1 teaspoon raw honey
  • 2 garlic cloves, minced
  • 2 teaspoons cilantro, finely chopped
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon ground ginger
  • 2 teaspoons ground curry powder
  • 1/2 teaspoon ground turmeric

Mahi Mahi:

In a small saucepan, combine ingredients for curry sauce over low heat. Bring sauce to simmer, stirring frequently.

Meanwhile, in a large skillet, heat coconut oil. Place mahi mahi fillets in the hot skillet and sprinkle both sides with a little salt and pepper. Cook fish for about 6-8 minutes on each side or until cooked through.

Place mahi mahi fillets on top of warm black rice and pour over a little curry sauce. Top with additional chopped cilantro and parsley, if desired.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Peanut Butter Party Bars

Peanut_Butter_Party_Bars
Peanut Butter Party Bars
photo by recipe author

 

Servings: 25-30
Preparation Time: 20 minutes

Chocolate Sauce:

Put crisped rice in a gallon ziploc bag and crush using a rolling pin.

In a small saucepan over medium heat combine peanut butter, honey, 2 1/2 tablespoons coconut oil, banana, 1 tablespoon milk, and vanilla. Mash banana with fork and cook mixture until banana turns brown.

Put smashed crisp rice in a large bowl and pour peanut butter mixture over it. Mix thoroughly and press into a greased 9×13 pan.

Chocolate Sauce:

Rinse out your saucepan and add chocolate, cocoa powder, 2 tablespoons milk, and 1 tablespoon coconut oil. Heat over medium heat until chocolate melts, whisking to combine. Pour silky mixture over peanut butter mixture and chill until chocolate is firm then cut into bars and serve.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Dairy Free White Chocolate Bark

Dairy_Free_White_Chocolate_Bark
Dairy Free White Chocolate Bark
photo by recipe author

 

Servings: 12
Preparation Time: 45 minutes

Slowly melt the cacao butter and palm shortening in a double boiler. Once melted, allow to cool on counter for 15 minutes. Add in honey and vanilla. Use an immersion blender to mix well. Then chill it in the refrigerator for 15 more minutes.

Use your immersion blender again to mix it well. It will turn to a nice light color. The white chocolate mixture should be uniform now and will not separate.

To make white chocolate bark, fold in your mix-in and spread the mixture into a 9X13 glass dish lined with parchment paper. Put in fridge and allow to harden completely. Then break the bark apart into serving size pieces.

Other mix-in ideas: orange peel, dried cranberry, chocolate chips, dried raspberries, freeze dried blueberries, mint extract, peppermint candy, nuts.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Gluten Free Slow-Cooker Mushroom Meatloaf

Gluten_Free_Slow_Cooker_Mushroom_Meatloaf
Gluten Free Slow-Cooker Mushroom Meatloaf
photo by recipe author

 

Servings: 6
Preparation Time: 20-25 minutes

  • 1 pound ground turkey (or beef)
  • 8 ounces portobello mushrooms, diced
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1/4 cup coconut flour
  • 2 tablespoons ground flax seed
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasonings
  • 1/4 cup ketchup*
  • 1 teaspoon ground mustard

In a large bowl, combine turkey, portobello mushrooms, onion, garlic, coconut flour, flax, coconut oil, salt, pepper and Italian seasonings. Mix together until well combined, form into a loaf and place into a greased or lined slow-cooker. (Place a few strips – about 2″ wide – of foil in your slow cooker so you can easily remove the meatloaf and clean up faster.)

In a small bowl, mix together ketchup and mustard until smooth. Pour over loaf. Slow-cook on low heat for about 6-7 hours or on high heat for 3-4 hours. Temperature needs to read 160 ° F.

Tip: Make two loaves at once and store one in the freezer for later use. Simply thaw in the fridge overnight and re-heat.

Make your own fresh ketchup at home using this recipe – Homemade Fresh Tomato Ketchup.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Gluten & Dairy Free Chocolate and Vanilla Pie

Gluten and Dairy Free Chocolate and Vanilla Pie
Gluten & Dairy Free Chocolate and Vanilla Pie
photo by recipe author

 

Servings: 8-10
Preparation Time: 20-25 minutes

Gluten Free Crust:

  • 1 3/4 cups almond flour*
  • 1/4 cup arrowroot starch
  • 1/2 teaspoon sea salt
  • 2 tablespoons honey
  • 1/3 cup palm shortening
  • 2 tablespoons coconut milk**

Dairy Free Chocolate Filling:

  • 4 avocados, peeled, pitted and pureed
  • 1/2 cup almond butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons palm shortening
  • 1/2 cup whole sugar
  • 1/3 cup cocoa powder

Dairy Free Vanilla Filling:

  • 1 cup cashews, soaked overnight
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 bananas

In a mixing bowl, combine ingredients for crust and blend until crumbly. Press into a 9″ pie plate and pierce a few times with a fork. Bake at 350° F for about 8-10 minutes or until lightly brown.

In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook for about 5 minutes to warm pudding. Remove from heat.

In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.

Pour chocolate filling over cooled crust and spread flat. Pour vanilla filling over chocolate filling and spread flat. Let pie chill for at least 4 hours or overnight to set.

Garnish with coconut whipped cream and whole sugar, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Gluten Free Hazelnut Cake

Gluten_Free_Hazelnut_Cake
Gluten Free Hazelnut Cake
photo by recipe author

 

Servings: 12
Preparation Time: 15-20 minutes

Add hazelnut meal to food processor and process until fine.

Melt chocolate chips, coconut oil, and almond milk in a pan on the stove; make sure the milk is not too warm and then add this mixture to the food processor. Add all other ingredients and blend until very smooth.

Pour batter into a 9″ pie pan and bake at 375° F – until a toothpick inserted in the middle comes out clean (approx 15-20 minutes). Let cool, remove from pan, top with whipped cream, if desired.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More